• Butter flavour
Butter flavour

Butter flavour

With a sweet and fragrant rich butter flavouring profile,applied in all sorts of food solutions including Sugar, Dairy and ect. Flavouring sample totally free

Characteristic: Liquid form Oil soluble
Packaging: 2kg or 5kg PE Container
Shelf life: 3 (three) years
Executive standard for products: GB 30616

  Catalogue

Product details

ItemContent
BrandFlavour so good
Model typeFSG
Name--Butter flavour
Execution standardsGB 2760、GB 30616 National standards for food safety
FormColorless to light yellow transparent liquid
Aroma description--Aroma of Butter
Use and dosage

Liquid beverage 0.03-0.10%

Solid drink, confectionery 0.2-0.5%

Use methodAdd to the product and mix it evenly
PackingPE can for food, 1/2/5/20kg, Carton
Storage methodAvoid light, place in a cool, ventilated dry place
Shelf life24 months


(1) About Price

Most of flavour price are around $15-$25 per kg, moq is 5kg/typ.

(2) About Aroma

For most of taste we have various models, amora will be different. 

Usually use the sample to determine which taste model you want.

(3) About Sample

Samples are free, need sample please contact, customer bears the DHL shipping fee.

(4) About shipping

Less than 70kg usually ship by DHL, the shipping fee maybe be expensive, depend on the destination.

More than 70kg usually ship by sea, shipping fee is about $300 to all country. Shipping time about 2 months.

If ship the good to your cargo agent in China, free of charge.

(5) About Discount

Flavour and fragrance moq is 5kg/type, totally order over 100kg get 20% discount.


Inner packing

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Outer packing

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Production workshop

Production workshop

Our manufacture have ISO HACCP HALAL certificate and standard GMP workshop in 20 year expericence. 

Certificates

The difference between cream, butter and cheese 

Cream: under normal circumstances, the milk fat content of newly extruded milk is about 3.5%. The milk fat is suspended in milk in a granular state. Of course, the suspension is not very stable, as long as the rest for a period of time, milk fat will float to the surface of the milk. By collecting such a layer of surface, we get whipped cream. 

Butter: butter is produced from cream. the butter is further stirred with a centrifuge to get butter. there is still a certain amount of water in the butter, no lactose, and very little protein. Cream, butter contains essential fatty acids and rich in vitamin A and vitamin D, as well as lecithin. 

Cheese: cheese is a completely different technical route. Cheese is made by fermentation and curd. The most abundant protein in milk is called casein. Under the action of Chymosin, these casein agglutinate and become solid. Collect the solids, depending on the type of cheese, some need to be fermented, some need to be ripened, and the final product is delicious cheese. 

If cream is a water-in-oil emulsification system, butter is an oil-in-water emulsification system.


What is butter flavouring

Butter flavouring have strong butter aroma, it is Oily Flavoring, suitable for candy, baking, Juice Flavoring and other foods. 

The company specializes in providing a variety of high-quality food flavoring and flavoring base for the Chinese food industry. it is a new type of company integrating production and agent trade, flavourings Supplier Brunei. it strives to provide customers with comprehensive, high-quality, characteristic, safe and cost-effective products!

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